Spicy Korean Rice Cakes
Spicy Korean Rice Cakes
- Preparation time 20 mins
- Serves 6 people
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Ingredients
- 500g Korean rice cakes (soaked in water for 20 mins)
- 2 1/2 cups vegetable stock
- 1 heaped tbsp gochujang chilli paste
- 1 tsp miso paste
- 1/2 tbsp crushed red chilli flakes
- 1 tbsp raw sugar
- 3 spring onions, cut into batons
- 2 boiled eggs
- 1 tsp toasted sesame seeds
- Drizzle of toasted sesame oil
Method
- Place the vegetable stock in a large frypan and bring to the boil.
- While the stock is coming to the boil, in a small bowl, combine the gochujang, miso paste, crushed red chilli flakes and raw sugar together until well combined.
- Drain the Korean rice cakes and add to the boiling stock. Stir in the chilli paste mix until evenly distributed and cook on medium-high heat for 10 minutes.
- After 10 minutes, sauce should be thickening. Add in the spring onions and boiled eggs and cook for a further 5 minutes until the rice cakes have softened and the sauce is thick.
- Place into a serving dish and sprinkle with toasted sesame seeds and a drizzle of toasted sesame oil. Enjoy!
Nutritional Information
- Serving size 215g
- Energy 1680kJ 402kcal
- Protein 10.1g
- Total fat 6.6g
- Saturated fat 1.4g
- Carbs (total) 72.5g
- Carbs (sugar) 4.4g
- Sodium 615mg
- Fibre 4.4g
- Vitamin D 1.1µg
All nutrition values are per serve.